Yam Mamuang (Green Mango and Cashew Salad)

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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Ingredients:

4-5 unripe green mangoes, (about 1-1/4 pounds) peeled
2-3 tsp. caster sugar, or more to taste
2 kaffir lime leaves, in hair-like shreds
2 Tbsp. minced fresh coriander leaf
1 spring onion, thinly sliced
2-3 red or green Thai bird’s-eye or de arbol chiles, thinly sliced
3 shallots, thinly sliced
2 Tbsp. fish sauce
1/3 cup raw cashews, dry roasted until golden and crisp

Instructions:

Hold a peeled mango over a shredder and grate to make matchstick shreds. Alternatively, hold the mango in the palm of one hand and with a sharp knife in your other hand, make vertical cuts down to the stone, keeping the cuts close together. Hold the knife horizontally and slice across to make shreds. Repeat on the other side of the mango.

Put the mango shreds in a bowl and sprinkle with some sugar, then massage the mango shreds with your fingers for about 30 seconds, then add all of the other ingredients except the cashews. Toss everything to mix well, then season to taste with some more sugar if the mangoes are too sour. Add the cashews, toss and serve immediately.

Recipe from “Green Mangoes and Lemon Grass: Southeast Asias Best Recipes from Bangkok to Bali” by Wendy Hutton, ISBN: 0-7946-0157-X.